Classic Egg Salad

5 from 3 votes

A creamy, savory classic egg salad featuring a hint of Dijon, crunch from fresh celery, and a secret splash of pickle juice for the perfect bite!

Prep Time15

Total Time15

Course: Lunch

Cuisine: American

Diet: Vegetarian

Difficulty: Easy

Servings: servings

Calories: 145kcal

Combine mayonnaise, pickle juice, lemon juice, mustard, Worcestershire sauce, ground paprika, salt and pepper in a medium bowl until smooth.
¼ cup mayonnaise, 1 tablespoon pickle juice, 1 teaspoon lemon juice, 2 teaspoons Dijon mustard, ½ teaspoon Worcestershire sauce, ¼ teaspoon ground paprika, salt & ground black pepper
Add remaining ingredients and stir well to evenly coat with sauce. Use right away or refrigerate in airtight dish for up to 3 days.
2 tablespoons minced red onion, 2 tablesooons minced green onion, 2 tablesooons finely chopped celery, 6 hard boiled eggs, chives & parsley

Note 1: This is just the brining liquid from a jar of pickles. It’s such a great secret ingredient to add a ton of flavor and some tangy notes! Avoid sweeter pickle variations, briny/tangy ones work best here. If you don’t have any pickles on hand, feel free to use additional vinegar in place of the pickle juice.
Note 2: I cook eggs for my egg salad for 16 minutes with the method I describe in this recipe. Chop them up for a chunkier egg salad, or mash them with a potato masher for a creamier salad. Make sure you do not mash too much to turn it into a smooth cream though - you still want chunks in there, just more mashed vs chopped to yield a thicker, creamier "sauce" with smaller egg pieces.
Scale: I usually calculate about 1 egg per person as part of a brunch spread or for mid-sized sandwiches, 1.5 eggs per person for a larger sandwich or 2 eggs for big eaters or for a meal where the egg salad is the main part. You can scale the recipe up or down as needed.
Storage: Keep the egg salad in an airtight container and refrigerate it at all times. Use it within 3 days of making it.